Chewy Molasses Cookies
These cookies are not only perfect for holiday baking but also for everyday craving fix. Whip up this easy cookie recipe and indulge in this mouthful experience!
Ingredients
- ½ cup unsalted butter room temperature
- ⅓ cup blackstrap molasses pure or unsulphured
- 1 tsp vanilla extract
- 1 tbsp water; add more if necessary
- ⅓ cup packed dark brown sugar
Dry Ingredients
- ⅓ cup granulated sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp fine salt
- ⅓ cup cane sugar for dusting
Spices
- 2 tsp ground cinnamon
- ½ tsp cardamom
- 1 tsp ground ginger
Instructions
- Prepare your large baking tray and line it with parchment paper.
- Meanwhile, preheat the oven to 350°F until ready.
- In a large bowl, cream softened butter, brown sugar, and granulated sugar until light in color and texture.
- Mix in the molasses while occasionally whisking until well combined.
- In a separate bowl, add all the dry ingredients.
- At this time, you can now add cinnamon, baking soda, ginger, and cardamom, until well combined.
- Gradually mix in the dry ingredients with the wet ingredients.
- Mixing after each addition. Add 1 tablespoon of water to lighten the texture.
- Scoop the dough using a 2-inch cookie scoop, then roll it into balls with your hands. Add a half-teaspoon more water if the dough seems dry.
- Once you are done rolling the dough, you can now coat the balls with sugar, then lightly press them on the baking tray.
- Bake the cookies for 10 minutes, or check up until the tops of the cookies are puffy and crackly.
- Remove the baking tray with cookies from the oven and allow it to rest for ten minutes without removing the cookies.
- After 10 minutes, the cookies are already firm and ready to transfer to a wire rack to finish cooling.
Notes
After baking, it's vital to let your cookies cool on the baking sheet. This stage should be followed if you want your homemade cookies to be chewy, soft, and firm.
Always keep in mind to never overbake cookies even though you believe they are still soft; otherwise you will end up with crispy, dry, and crumbly cookies which we don't like.